Crêpes

This quantity of batter will make 8-10 thin, lacy pancakes or crêpes 20 cm in diameter. Stack the pancakes one on top of the other when cold and wrap them in plastic film. They will keep overnight in the refrigerator if they are not needed straightaway. The batter will also keep overnight in a covered contamer. Just stir any risen butter back into the batter and bring the batter to room temperature before using.

ingredients

• 30 g butter
• pinch of salt
• 1½ cups milk
• 150 g plain flour
• 2 eggs

method

Warm Ingredients

Warm butter, salt, and milk together until the butter has melted.

Mix the Batter

• Put flour into a basin and make a well in the flour.
• Break eggs into the well and work in some flour.
• Add the warm milk mixture and whisk until smooth.

Refrigerate

Refrigerate the batter for 2 hours before cooking. Tip: The consistency should be like thin cream. If not, thin with more milk.

Prepare the Pan

Heat a frying pan (preferably one designed for cooking pancakes).

Cook the Pancakes

• Wipe the pan with a piece of buttered paper for the first pancake.
• Lift the pan from the heat, then ladle in batter and swirl to spread it to the edges of the pan.
• Set the pan back over the heat. After 1 minute, lift the thin outer edge of the pancake with a fine spatula and flip the pancake using your fingers or the spatula.

Keep Warm

When cooked, transfer the pancake to a plate in a low oven to keep warm.

Repeat

Repeat the process for the remaining batter.